This mushroom pasta recipe is a mushroom lover’s dream. It’s bursting with meaty sautéed mushrooms. Along with a splash of white wine and Parmesan cheese, they pack this pasta with rich, umami flavor. I don’t use heavy cream in this recipe, but it’s still lightly creamy. Starchy pasta water and a pat of butter bring the mushrooms together into a silky sauce that coats the pasta. It’s savory, delicious, and all about the mushrooms....

If you need a last-minute side dish for a cookout or picnic this weekend, make this orzo salad recipe! It’s fresh and flavorful, easy to put together, and, like any good picnic salad, perfect for making ahead. Toss it together a few hours to a day before a summer gathering, and it’ll still taste great when you’re ready to eat. But even if you’re not planning a cookout this weekend (or if your menu’s all set to go), stash this orzo salad recipe in your back pocket anyway....

Also check out mushroom kurma recipe, soya chunks korma and mixed vegetable korma recipe. PS: This is the first picture in the gorgeous pink-orange bowl I got from Kappabashi Street in Tokyo. Paneer Korma – A Sanjeev Kapoor Recipe Preparation time: 10 minutes Cooking time: 15 minutes Serves 2 Adapted from: Sanjeev Kapoor Ingredients: 1.5 cups of cubed paneer (make paneer at home if you wish) 1 cup of plain yogurt 3-4 cloves of garlic A pinch of turmeric powder 1″ piece of ginger 2 green chillies 1....

When life gives you peaches, make peach salsa! Well, peach salsa and peach crisp and peach cobbler and peach salads and peach pizza and, and, and… It’s peach season, people! I hope you’re eating these honey-sweet, chin-dripping fruits at every chance you get. But today, let’s talk peach salsa. This super-simple recipe is one of my favorites to make at this time of year. It’s sweet and savory, spicy and bright, and it’s an absolute breeze to put together....

We recently made a ridiculous number of these individual chocolate creme brulee cups and took them to a party. The idea was inspired by a party we attended where there was full selection of sugars you can choose from to top the creme brulee. Then a very nice man behind the bar caramelized your choice. It was pretty awesome. So for our party, we set up a mini creme brulee bar with our culinary torch and an assortment of flavored sugars — my favorite was espresso....

Our Favorite Tomato Panzanella Salad Panzanella screams summer. I especially love pulling out this recipe to use up end of summer tomatoes (which seem to pile up on our counter towards the end of August and the beginning of September). If you love tomatoes, panzanella salad is a must-make. In addition to panzanella, we also enjoy making summer gazpacho and caprese salad. Panzanella is a bread salad with veggies (like tomatoes), and it’s delightful....

There’s rarely a week that goes by without me making poached eggs. In fact, “Put a poached egg on it,” is one of my tried-and-true mottos. If I’m making toast, a salad, or a grain bowl, and it just needs a little extra something (e.g., protein), I pop a poached egg on top. Breakfast, lunch, and dinner = solved. Poached eggs might seem fancy, but they’re actually really simple to make at home....

I think this is one meal that can classify as truly Indian since its available and cooked in almost all the states of India, in some form or the other. In most cookbooks that feature state-specific specialties in India, this recipe finds its way in. I have started using Canola Oil for my cooking since I came to Singapore and it does seem really light and healthier than other cooking oil options....

Did you know that slavery is happening in today’s tomato fields? Did you know that it is happening, not in a distant land, but right here in the US? They are calling Florida’s tomato fields “ground-zero” for modern-day slavery. I didn’t know this, but it sure inspires me to become even more aware of where the food I eat comes from. Nicole Gulotta, who writes the beautiful food philanthropy blog The Giving Table, has organized today as Food Bloggers for Slave-Free Tomatoes....

One of my favorite classic cocktails is a gin fizz, so I love this variation made with fresh rosemary. Our rosemary gin fizz cocktail is incredibly refreshing, light, and perfect for warmer weather. If you love a gin fizz as much as I do, you should also look at our classic gin fizz or this sloe gin fizz made with sloe gin! Key Ingredients Gin: I recommend using a mid-to-high shelf gin....

Just look at those beautiful beet greens! So often, vegetable stems, stalks, and tops like beet greens are written off as scraps and tossed in the trash. But why? Radish greens pulse into a beautiful pesto, carrot tops create a zesty chimichurri, and cauliflower cores blend into ultra-creamy soups and sauces. We might not eat these parts of vegetables every day, but they’re certainly not scraps. So let’s talk beet greens!...

I’m sure fried food is exactly what you thought you’d see here today. But, you know, we’re only human and sometimes we fry things. Well, to be clear, Jack fries things. I sit back with a glass of wine and watch. It’s a hard job, but someone’s gotta make sure he doesn’t burn the house down. Pictured is shrimp, but he also made a tofu version using the same method....

Make a spiced stuffing like you do for aloo paratha or gobi paratha and make methi parathas the same way. 2. Chop up the leaves and add them to the dough while making the dough and make parathas as normal. I decided to go midway between the two options. Check out all methi recipes on Edible Garden. Methi Paratha Recipe Makes: ~20 parathas Ingredients: 4 cups packed fresh methi / fenugreek leaves, cleaned and chopped fine 2 green chillies, chopped fine 1″ piece ginger, grated 1/2 tsp powdered jeera / cumin seeds 1 tsp oil Salt to taste For the dough 5 cups atta / wheat flour Water as needed Ghee or butter How to Make Methi Paratha: Heat the oil and add the jeera....

These strawberry muffins are perfect for breakfast, mid-morning, or an afternoon snack. They are packed with strawberries and yogurt. You can use plain, but for even more flavor, try strawberry yogurt. This muffin batter comes together quickly and requires no fancy equipment—just a couple of bowls, a whisk, and a spoon. For more of our favorite muffin recipes, try our banana blueberry muffins or these strawberry chocolate muffins. Key Ingredients Yogurt: Use your favorite yogurt in this recipe....

Turns out, simple is best when it comes to tomatoes! (Thank you for all of your comments the other day, we’ll announce a winner soon!). Meanwhile, I wanted to share this one last little tomato combo that I’ve been obsessed with. It’s simple but genius, although I can’t completely take credit for it. It was straight off the little info sheet Whole Foods sent me with suggested uses for the various heirloom tomatoes....

What’s more fun than regular pasta salad? Tortellini pasta salad! The tortellini are chewy and cheesy, not to mention adorable, and they make this summer salad such a blast to eat. Their nooks and crannies catch the zingy Italian dressing, and their pillowy texture contrasts beautifully with the juicy cherry tomatoes and creamy white beans. If you’re looking for a fresh dish to pass at a cookout this weekend (or a yummy idea for lunch next week), this tortellini salad recipe would be perfect....

Triangular Layered Parathas Ingredients: Wheat flour : 2 cups Salt : 1 tsp Water : to make dough How I Made It: Add salt to the flour and mix well. Add water little by little till you get a medium hard dough. “The dough should be medium hard in texture. Not as soft as roti and not as hard as puri.” Divide into equal portions, approximately the size of a lemon....

Everyone goes crazy for kale, but if I had my way, fennel would be all the rage too. It’s one of the most underrated vegetables, and if you’re not already cooking with it, you absolutely should be. It has a fresh, aromatic anise flavor, and it can be eaten raw, sautéed, roasted, or even added to soups and sauces. If you’ve never worked with it before, this funky-looking veggie might be intimidating from the outside, but don’t let it scare you....

We adore the smell of oatmeal cookies baking in the oven. It has to be one of the best smells in the world. I would buy an oatmeal cookie candle or if I was reading a magazine and there was an advertisement for oatmeal cookie perfume with one of those flaps that you can pull out and rub on your wrist, I would pull out the flap in a heartbeat....

In a few weeks, Jack and I are headed to Rome where we will unapologetically eat gelato and pasta every day. We’ll tell ourselves we’re “walking it off,” and that “walk” will most definitely be on our way to the next meal. Until then, I’m making an effort to lighten things up. Conveniently, zucchini is in season so “zoodles” make for a fun vegetable-focused spin on regular pasta… First off – you don’t need to go out and buy a spiralizer to make these....